CAPOSEY'S WHOLE WORKS

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands together for 7 seconds and used cold water. Inspector observed operator turn on,y the cold faucet on

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched toast with bare hands then proceeded to hand it to the server, inspector discussed proper procedure with cook, cook voluntarily discarded toast and properly washed hands and put gloves on Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200ppm, employee refilled bucket, now at 100ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server cooler opened yesterday and not date marked, employee dated milk Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Dish washer chewing gum, dish washer discarded gum Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint on, employee put hat on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind equipment on cook line

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer and the two white upright freezers in the kitchen Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in upright cooler on cook line, operator put a ambient thermometer in unit Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on walk in cooler shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.